RU2452264C1 - "tomato sauce" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared and cut. Beef is fried in butter and milled. Carrots, bulb onions and white vegetables are cut, sauteed in butter and milled. One performs sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with tomato puree, bone broth, sugar, salt, hot black pepper and laurel leaf. One proceeds with cooking, packing, sealing and sterilisation.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned semi-finished products for catering.

A known method for the production of canned food "Tomato sauce", which includes preparing the recipe components, cutting, frying in butter and chopping beef, cutting, sautéing in butter and chopping carrots, onions and white roots, mixing these components with tomato puree, bone broth, sugar, salt, black pepper and bay leaf, cooking, packaging, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III. - M .: Pishchepromizdat, 1963, p. 508-527).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the canned tomato production method, which involves preparing the recipe components, cutting, frying in butter and chopping beef, cutting, sautéing in butter and chopping carrots, onions and white roots, mixing the listed ingredients with tomato puree, bone broth, sugar, salt, bitter black pepper and bay leaf, cooking, packaging, sealing and sterilization, according to the invention, when using, additionally use sunflower th flour, which, prior to mixing with bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

beef 86.2-88.7 butter 59.8 carrot 87.7-91 onion 75.4-76.8 white roots 39.1-39.7 sunflower flour 14.9 tomato puree, in terms of 12% solids 356.6 sugar 17.5 salt 20.6 black bitter pepper 0.62 Bay leaf 0.71 bone broth before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared beef is cut, fried in butter and ground in a spinning top.

Prepared carrots, onions and white roots are chopped, sautéed in butter and chopped on a spinning top or a washing machine.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

The listed components in the recipe ratio are mixed with tomato puree, bone broth, sugar, salt and ground pepper, black bitter and bay leaves. The resulting mixture is cooked for about 5 minutes, packaged, sealed and sterilized to obtain the target product.

When using tomato puree with a dry matter content that does not coincide with the recipe, its consumption is calculated for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodoizomat, 1990, p. 124).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, cans of type I-82-500 containing products obtained by the described technology and by the closest analogue were opened and mounted with the neck down. After 10-15 minutes, the experimental product completely drained from the can. The product by the closest analogue did not completely drain, but began to dry on the walls of the can.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food "Tomato sauce", which includes preparing the recipe components, cutting, frying in butter and chopping beef, cutting, sautéing in butter and chopping carrots, onions and white roots, mixing the listed ingredients with tomato puree, bone broth, sugar , salt, pepper, black bitter and bay leaves, cooking, packaging, sealing and sterilization, characterized in that when mixing, additionally use sunflower flour, which is filled before mixing they are crushed with bone broth and kept for swelling, and the components are used in the following ratio of expenses, parts by weight:
beef 86.2-88.7 butter 59.8 carrot 87.7-91 onion 75.4-76.8 white roots 39.1-39.7 sunflower flour 14.9 tomato puree, in terms of 12% solids 356.6 sugar 17.5 salt 20.6 black pepper 0.62 Bay leaf 0.71 bone broth before the release of the target product 1000